Directions: Pre-heat oven, 375 degrees, then complete each step as directed.
1 yellow cake mix minus 1 cup. (Set 1 cup aside.)
½ c butter, melted
Mix cake mix, melted butter, and egg together until it forms a soft dough. Lightly grease a 9″x 13” baking pan. Press dough evenly into the bottom of the pan. Set aside.
2 ½ cups pumpkin puree
⅔ cup milk
½ cup brown sugar
3 tsp. pumpkin pie spice (or a combination of cinnamon, nutmeg, and ginger to equal 3 tsp.)
Mix together until well blended. Pour over top of crust.
1 cup reserved cake mix
¼ cup butter
¼ cup brown sugar
1 tsp. cinnamon
Mix cake mix, sugar, and cinnamon together, then cut butter into cake mix with a pastry blender (or two knives) until the chunks are the size of peas. Sprinkle over the top of the filling.
Bake at 375 degrees for 45-50 minutes (until a knife inserted into the middle of the cake comes out clean). Cool at least 15 minutes before serving. Serve warm or cold with whipped cream or ice cream.